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Sauce Soubise
French Cooking Academy
A creamy onion sauce made by blending cooked onions into the Béchamel sauce.
Difficulty:
Cooking Time:
20 mins
Prep Time:
5 mins
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Sauce Crème
A derivative sauce made by adding cream to the base Béchamel sauce for a richer flavor.
2 mins
Watercress Sauce
A fresh green sauce made by blending blanched watercress into the Béchamel sauce.
Sauce Aurore
A simple pink sauce made by adding tomato purée to the Sauce Crème.
Béchamel Sauce
A classic French mother sauce made from milk, flour, and butter, serving as a base for various derivative sauces.
15 mins
10 mins
Sautéed Chicken La Ronsard
A classic one-pot sautéed chicken dish cooked in a rich cognac and dry white wine sauce with aromatic vegetables, finished with cream and served with saffron rice.
40 mins
French Style Salted Caramel Ice Cream
A classic French style ice cream made with a custard base of milk, cream, egg yolks, and sugar, flavored with homemade salted caramel. This recipe demonstrates the traditional French method of making ice cream with a rich and creamy texture.
30 mins
1 hr
Sautéed Lamb with Mushroom
A classic French sauté technique recipe featuring diced leg of lamb and king oyster mushrooms in a rich, thickened brown stock sauce. Inspired by Larousse Gastronomique, this dish is a quick bistro-style sauté with a flavorful demi-glace style gravy.
French style ice creams 😉
Sautéed Potatoes with Mushrooms Olives and Tarragon
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